Recipe exchange

Cookies provide dessert options

An anonymous reader requested a recipe for oatmeal cookies. Patsy Jackson of O'Donnell sent in the following:

OATMEAL COOKIES

1/2 cup butter

1 egg

3/4 cup brown sugar

1 teaspoon vanilla

3/4 cup whole wheat flour

1/2 teaspoon baking soda

1/2 teaspoon salt

3/4 teaspoon cinnamon

11/4 cups oats

1/2 cup raisins or carob nuggets

Cream together butter, egg, brown sugar and vanilla. Sift flour, baking soda, salt and cinnamon. Add to butter mixture. Stir in oats and raisins or carob nuggets. Mix well. Drop by teaspoons on a cookie sheet. Bake at 350 degrees for eight to 10 minutes. Can be doubled for six to seven dozen.

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The same anonymous reader also requested a recipe for kolache. Donna Moore of Wolfforth sent in the following:

KOLACHE

2 pkgs. dry yeast

1/4 cup lukewarm water

2 cups milk

1/2 cup butter

3/4 cup sugar

1 teaspoon salt

6 to 7 cups flour

2 eggs

Dissolve yeast in water. Scald milk and pour into large bowl. Add butter, sugar and salt; stir until mixed. Blend in dissolved yeast. Add three cups flour, gradually, mixing well. Add eggs and mix well. Add and beat in enough of remaining flour to form a soft dough. Knead dough until smooth and elastic. Put dough in a greased bowl and turn to grease top. Cover, let rise until doubled. Prepare walnut filling. Punch down dough and divide into six portions and roll each into a 12-inch square. Spread each piece of dough with equal amounts of filling. Roll up and place seam-side down on a greased cookie sheet. Bake at 375 degrees for about 20 minutes or until brown.

Walnut Filling:

1 pound walnuts

1 12-ounce pkg. vanilla wafers

1/2 to 3/4 cup sugar

11/4 teaspoon cinnamon

3/4 to 1 cup white Karo syrup

1/2 cup milk

1/2 cup butter, melted

Crush walnuts and vanilla wafers in electric blender. Turn into large bowl. Add sugar, cinnamon, Karo syrup, milk and butter. Mix well, adding more milk if necessary to make a spreadable consistency. Makes about five cups.

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Send your requests along with your daytime phone number to: Recipe Exchange, The Lubbock Avalanche-Journal, P.O. Box 491, Lubbock 79408 or fax them to 744-9603. The following readers have requested recipes:

Kerri Panchuck chipolte chicken at Gardski's

Robin Greene of Cedar Park tomato Florentine soup at Zookini's

Lori Stroud green chili chicken linguini at Orlando's

Joan Hobbs applesauce cake roll at Furr's

Virgie Bynum of Lakewood, Calif. extravaganza, a candy made by Pangburn's

Pam Hillis chocolate chip cookie dough fudge

Anonymous pecan praline ice cream

Anonymous rum cake and rocky road pie at Furr's

Andrea Trujillo Italian chicken enchiladas at Orlando's

Anonymous of Lubbock blackened chicken fettuccine at Jazz

Anonymous steak base for New York strip steak at Harrigan's

Cortney Herington fried corn served at The Black-Eyed Pea

Anonymous Texas Panhandle pie

Debi Wood of Brownfield barbecued Alaskan king crab served at Joe's Crab Shack

Matthew Dillingham chicken salad on a croissant served at J&B Coffee Co.

Gailia Tate of Wolfforth five pepper jelly

Anonymous macaroni and cheese served at Furr's

Joyce Williams Southwest Chicken Chili at Jason's Deli

Beverly Craig of Lubbock baked or light chicken recipes from the County Line Restaurant